Food Matters Live Podcast

Cardiovascular Disease (CVD) is the leading cause of death globally, but can nutrition play a role in reducing its prevalence?
The UK National Health Service has identified CVD as the single biggest condition where lives can be saved over the next decade.
It says, often, cardiovascular disease can be prevented by leading a healthier lifestyle.
It is worth making that point again, the biggest cause of death in the world can be prevented through lifestyle choices.
It begs a couple of questions: how did we end up here in the first place? And what is preventing us from fixing it?
It is obviously complex, something we don’t shy away from on this podcast, but perhaps we need to look again at the science and what people are being advised to do.
What advice can modern nutritional science bring, with its understanding of macronutrients and whole-diet approaches?
And how important can diet be in reducing our personal risk factors?
Thomas Sander, Emeritus Professor of Nutrition & Dietetics, King's College London

Thomas Sander is a scientist who has spent his career working in the field of human nutrition.
He was appointed to the established chair in Nutrition and Dietetics at King's College London in 1994 from which he retired at the end of September 2014.
He remains involved in research and publishing as well as TV, radio and consultancy.
Thomas Butler, Senior Lecturer Nutrition and Health, Edgehill University.

Dr Tom Butler joined the faculty in 2020 following previous appointments at the University of Chester and Manchester Metropolitan University. Tom completed his undergraduate degree in Human Biology at the University of Hull, before undertaking his PhD at the same university with a thesis titled "Impact of dietary manipulation on cardiac hypertrophy".
Following this, Tom completed a PD diploma in Nutrition and Dietetics at the University of Chester, subsequently becoming a Registered Dietitian with the Health and Care Professions Council and registered nutritionist with the Association for Nutrition.
Tom's research interests are broadly focussed on nutrition and cardiovascular health, including both primary and secondary prevention of cardiovascular disease.
Recent research projects have considered the impact of sarcopenic obesity on health, in addition to the role of portion distortion and energy intake of various breakfast cereals.
He has a special interest in the role of nutrition in the management of heart failure.

With the vast growth in the consumption of animal protein in the 20th century came equally vast ecological problems, taking into account land use and emissions, the sector is a significant contributor to climate change.
Now that may have been foreseen by some. But what might not be fully appreciated, is the remarkable way in which the food industry has innovated to address the problem.
The alternative protein sector, with its lab grown-meat, plant-based products, and precision fermentation, has been one of the most vibrant and downright fascinating stories of the past few years.
But, the challenge remains huge and there are concerns we do not have enough scientists or alternative protein solutions to meet future demand and to address climate challenges.
So, how can the alternative protein sector be turbo charged?
Where are the gaps? Is it a lack of funding? Too little collaboration? And what about education? Is enough being done to bring through the next generation of scientists and researchers who will help the alternative protein market grow?
We hear a lot about new start-ups in this area, and there is no doubt there have been some huge successes in this area, but there is still more to do.
The question is: what is preventing the realisation of the alternative protein explosion that appears to be just beyond the horizon?
The Good Food Institute's Alt Protein Project is a programme that finds and trains students at key research universities around the world and advocates for alternative protein research.
The idea is to increase awareness and collaboration between student groups, whilst also building a stream of talent for alternative protein companies to employ.
Could such a project be just the ticket to catapult alternative protein into the promised land?
Amy Huang, University Innovation Manager, Good Food Institute

Amy Huang oversees the Good Food Institute’s efforts to transform universities into engines for alternative protein research and education.
Amy leads GFI’s university-level engagement to catalyse alternative protein R&D and cultivate an inclusive workforce to power the future of food.
She led the establishment of GFI’s Alt Protein Project and continues to support students and faculty as they build research and training ecosystems to reimagine our protein supply.
Amy has a background in global health, education, effective altruism, and design thinking.
She holds a bachelor’s degree in economics from Harvard University and is thrilled to be devoting her career to accelerating alternative proteins in the service of human, animal, and planetary health.

"Pick an area that's either a hobby of yours or something you invest in yourself day-to-day, be that time or money," says Nat Cooper, freelance start-up consultant. "That's what's always worked for me. Thinking about products I really like, reaching out and seeing what the opportunity is."
And it is an approach that has worked wonders for Nat.
Her career has seen her work with a number of different start-ups within the food and drink industry, and for the past few years she has been able to go it alone as a consultant.
She also does regular work as Head of OOH at the crisp-making company Simply Roasted.
But, as we often find on the Career Conversations podcast series, her career path looked like it would go in a very different direction when she first started out.
Find out more about the up-coming Food Matters Live careers event series

"I was really interested in the property sector and ended up doing real estate management at university," she says. "I ended up trying to explore a couple of other industries and stumbled across a position at a food and drink brand."
That brand was Vita Coco and Nat says she loved working there: "Like most entry level roles, you end up getting into anything and everything to do with the business."
One highlight saw her representing the company at London Fashion Week: "I could get into quite a lot of VIP areas. I felt very cool and important at the grand old age of 23!"
Despite enjoying her time at Vita Coco, she decided she needed a break from London life, wanted to learn to surf, and to do more yoga. So she booked a one-way flight to Morocco.
Nat still managed to find relevant work out there and after six months she returned to the UK having already lined up a new role at a start-up coffee company.
Listen to the full episode to find out how and why Nat moved from being employed to being a consultant, what the OOH stands for in her job title, and why she describes Simply Roasted as "more than just a client".
30% Discount at Simply Roasted

Nat and the team at Simply Roasted have very kindly given Food Matters Live podcast listeners a 30% discount on all products bought through their website.
Just visit the Simply Roasted site, fill up your basket, and enter the discount code below when prompted.
Happy eating!
Discount Code: FML30%

Nat Cooper, Startup Consultant and Head of OOH, Simply Roasted

After 10 years of sales and marketing roles within fast-moving consumer goods (FMCG) and working for the likes of Vita Coco, Doisy & Dam, and Modern Standard Coffee, Nat is now Head of OOH for Simply Roasted crisps as well as mentoring founder-led businesses.
Nat is an enthusiastic and knowledgeable sales professional and offers valuable insight into the often-intimidating world of sales and account management.
Nat is a passionate foodie and conscious consumer, with a particular interest in start-ups and challenger brands.

The future of organic food has looked healthy in recent years, but how will the cost of living crisis impact the sector's growth?
George Dymond, Chief Executive Officer of the organic supermarket chain Planet Organic, has a remarkable CV; featuring senior jobs at Morrisons, Tesco and Holland & Barrett.
But as he has come on board at Planet Organic, there have been rapid expansion plans announced.
So how do you go about executing a large expansion in a period where customers’ food and fuel prices are going up, when your own food and fuel prices are going up, and after the past couple of years of economic turmoil?
It takes a fascinating combination of attributes to lead such change, especially in an organisation which has been a pioneer for organic food for a quarter of a century.
George previously held a senior position at the mobile phone company, the Carphone Warehouse.
Mobile phones sound like they are a-million miles away from organic food, but George thinks there is a link between his previous and current roles.
Listen to the full episode to find out why he thinks sales of organic produce are on the rise, why the company is looking to increase its store count from 13 to 50 by 2025, and how the chain plans to maintain its position as a market leader, as sustainability rises to the top of many competitors' agendas.
George Dymond, CEO, Planet Organic

George is a senior leader with more than 20 years’ experience in the retail industry in the UK, Australia and US.
He has a wealth of leadership, customer, product and buying knowledge which he has developed while working for retailers such as Coles, Carphone Warehouse and Holland & Barrett.
For the last few years, George has focused in on the health and wellness sectors and has been proudly running Planet Organic since December last year.

Millions of people around the world go to bed hungry every night.
It is an appalling fact, especially in a world where billions of tonnes of food is wasted every year.
There are few places on Earth, if any, were hunger is more of a critical issue than in Somalia, East Africa.
Malnutrition is rife in the country, which has been beset by drought and conflict. Government officials warn Somalia is on the brink of famine.
In this episode of the Food Matters Live podcast, we meet the people who are working tirelessly to stop hunger, in Somalia and elsewhere in the world.
Action Against Hunger works in more than 50 countries around the world, providing life-saving programmes and helping millions of people.
But how does an organisation like this go about helping so many people?
The Love Food Give Food Campaign

Action Against Hunger UK’s Love Food Give Food campaign brings together the food and hospitality industry and their customers to take action against hunger. Through our shared love of food, we can fight the hunger crisis and help vulnerable communities to build a brighter future.
Just £1 can provide a mother with a day’s worth of life saving therapeutic food to treat a malnourished child. In September and October, you can support our life-saving work by donating on Action Against Hunger’s website or at one of the restaurants participating in the campaign.
Click here to find out more

What work goes into getting the right help, to the right people, at the right time?
We are joined from Mogadishu by Action Against Hunger's Country Director in Somalia, Ahmed Khalif, detailing the exact work that is happening in the country.
He tells us about the groundwork that needed to be laid to allow aid to arrive, as well as how they overcome the challenge of working with different communities in the country.
Alison McNutly, Action Against Hunger UK's Director of Operations reveals how the charity works out what help is needed, and the logistics of getting it where it is most needed.
Action Against Hunger UK's Head of Nutrition, Alexandra Rutishauser-Perera, sheds some light on the innovations in nutrition that are helping to ensure the maximum amount of help is sent to the maximum number of people.
Alexandra Rutishauser-Perera, Action Against Hunger UK’s Head of Nutrition

Alexandra is a multi-skilled registered nurse holding an MSc in Nutrition for Global Health from the London school of Hygiene and Tropical Medicine and a Diploma in Tropical Medicine. She has 16 years' experience in the field of public health nutrition in diverse settings across Africa and Asia.
Before Action Against Hunger, she worked for Doctors Without Borders, International Medical Corps and Save the Children. Recognised for her technical skills, she is a guest lecturer at the LSHM, LSTM, Metropolitan and Westminster Universities, King’s College and the American University of Beirut.
She is, amongst others, a member of the strategic advisory groups of the Global Nutrition Cluster and Infant Feeding in Emergency core group and co-chairs the Global technical Assistance Mechanism on Nutrition Information Systems. She also coordinates a group of researchers working on the topic of Kwashiorkor
Alison McNulty, Action Against Hunger UK’s Director of Operations

Alison McNulty has been Operations Director at Action Against Hunger UK since 2020.
She brings a strong background in research, evaluation and strategy following a career as a health and social care researcher, and has managed and led teams to support the creation of strong evidence.
Alison has worked in the humanitarian sector since 2010, after leaving the academic sector, and has a passion to showcase the impact of the charity as it strives for a world free from hunger.
Ahmed Khalif, Action Against Hunger Country Director in Somalia

Ahmed is a seasoned humanitarian and development professional who has held middle and senior leadership positions in various organisations.
Ahmed holds a Master of Arts in Humanitarian Assistance from Tufts University, USA; a Post Graduate Certificat...